Chiang Mai Chicken

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  • 2 tablespoons vegetable oil
  • 4 large boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 medium red bell pepper, cut into thin strips
  • 1 tablespoon minced fresh ginger
  • 1 large clove garlic, minced
  • 1/2 cup coconut milk
  • 2 cups chicken broth or water
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh parsley or cilantro


Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook until well browned on all sides, stirring constantly. Remove chicken with a slotted spoon and place on a plate.

Add pepper strips, ginger, and garlic to skillet and cook over medium heat about 3 minutes. Return chicken to skillet and add coconut milk, chicken broth, TABASCO® Sauce, and salt. Bring to a boil over high heat; reduce heat to low, cover, and simmer 10 minutes to blend flavors, stirring occasionally. Sprinkle parsley on top before serving.

Makes 4 servings.

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